Recently The New York Times on-line reported the following:
How Early Humans Evolved to Eat Starch (1/2)
Two new studies found that ancient human ancestors
carried a surprising diversity of genes for amylase, an enzyme that breaks down
starch.
By Carl Zimmer – The New York Times Science
Updated Oct. 18, 2024, 9:54 a.m. ET
As soon as you put starch in your mouth — whether in the
form of a dumpling, a forkful of mashed potatoes or a saltine — you start
breaking it down with an enzyme in your saliva.
That enzyme, known as amylase, was critically important for the evolution of our species as we adapted to a changing food supply. Two new studies revealed that our ancestors began carrying more amylase genes in two major waves: the first one several hundred thousand years ago, possibly as a result of humans starting to cook with fire, and the second after the agricultural revolution 12,000 years ago.
“This combination of adapting to diverse environments and modifying our diets is a core tenet of what makes us human,” said Omer Gokcumen, a geneticist at the University at Buffalo who led one of the studies, which published on Thursday in Science.
As ancient societies developed different diets, the new research suggests, they evolved to have different numbers of amylase genes. Dr. Gokcumen speculated that people today who have fewer amylase genes may be more vulnerable to diseases like diabetes that are fueled by a starch-heavy modern diet. Down the line, the findings could point to potential amylase-based treatments for these diseases.
The first clues to the extraordinary history lurking in our mouths emerged in the 1960s, when scientists discovered that some people made extra amylase in their saliva. But only in the last few years has DNA-sequencing technology become accurate enough to decipher the amylase genes people carry in their cells.
Both Dr. Sudmant and Dr. Gokcumen’s teams cataloged a wide range of amylase copies in people’s DNA. Some had a single amylase gene on each copy of chromosome 1, whereas most people had many more — in some cases, as many as 11 copies.
Dr. Gokcumen’s team found fossil evidence for how our early ancestors gained more amylase genes. The researchers looked at pieces of DNA retrieved from the bones of hunter-gatherers who lived 45,000 years ago. They estimated these early humans had around five copies of amylase genes. When they looked at Neanderthal fossils, they also found evidence for several copies.
Since the common ancestor of modern humans and Neanderthals lived over 600,000 years ago, it’s possible that extra amylase genes had already evolved by then, perhaps after those hominins had learned to control fire, Dr. Gokcumen said.
Before the advent of cooking, our ancestors could get little nutrition from raw tubers and other starch-rich plants. But the heat from fires could break down the tough fibers in the plants, making them more digestible.
“It’s night and day with cooking,” Dr. Gokcumen said.
As people depended more on starch in their diet, he hypothesized, natural selection might have favored those who made more amylase in their mouth. The extra enzymes may have also helped them absorb more nutrition.
(to be continued)
Translation
早期人類如何進化到吃澱粉 (1/2)
兩項新研究發現,古人類祖先帶有澱粉酶(一種分解澱粉的酵素)基因的多樣性令人驚訝。
一旦你把澱粉放進嘴裡 - 無論是餃子、一小叉薯蓉還是一塊鹹味餅乾 - 你就會開始用唾液中的酵素將其分解。
這種酶被稱為澱粉酶,當我們適應不斷變化的食物供應時,它對於我們物種的進化至關重要。兩項新研究表明,我們的祖先在兩次主要浪潮中開始帶有更多的澱粉酶基因:第一次是幾十萬年前,可能是由於人類開始用火煮食的結果,第二次是在12,000 年前的農業革命之後。
University at Buffalo遺傳學家Omer Gokcumen領導了一項研究,該研究於週四發表在《科學》雜誌上,他說:「去適應不同環境與改變飲食的組合是我們人類的核心定律」。
新的研究表明,隨著古代社會發展出不同的飲食習慣,他們進化了不同數量的澱粉酶基因。Gokcumen博士推測,如今澱粉酶基因較少的人可能更容易罹患糖尿病等疾病,而這些疾病是由富含澱粉的現代飲食引發的。未來,這新發現可能為這些疾病提供基於澱粉酶的潛在治療方法。
Gokcumen博士說: 「這顯然是未來的事情,但我認為我們的研究確實為實現這一目標奠定了基礎」。
關於潛伏在我們口腔中的非凡歷史的第一個線索出現在
20 世紀 60 年代,當時科學家發現有些人的唾液中會產生額外的澱粉酶。但直到最近幾年,DNA
定序技術才變得足夠準確,能夠破解人們細胞中帶有的澱粉酶基因。
加州大學柏克萊分校遺傳學家 Peter Sudmant 表示:「我們一直在觀察一個影子,現在我們正在觀察其實體」。他領導了第二次新研究,該研究於上個月發表在《自然》雜誌上。
Sudmant 博士和
Gokcumen 博士的團隊都對大量人類
DNA 澱粉酶進行了分類。有些人每個
1 號染色體上都有一個澱粉酶基因,而大多數人的
1 號染色體上有更多 - 在某些情況下,多達 11 個。
這些較大的數字使人類與其他物種形成鮮明對比。黑猩猩和其他猿類也在唾液中產生澱粉酶,但它們只帶有一個酵素基因。
Gokcumen博士的團隊發現了化石證據,證明我們的早期祖先如何獲得更多的澱粉酶基因。研究人員研究了從 45,000 年前的狩獵採集者的骨頭中提取的 DNA 碎片。他們估計這些早期人類有大約五個澱粉酶基因。當他們觀察尼安德特人化石時,他們也發現了有幾個酶基因的證據。
Gokcumen博士說,由於現代人類和尼安德特人的共同祖先生活在60 萬多年前,因此額外的澱粉酶基因可能已經在那時進化出來,也許是在這些古人類學會掌控用火之後。
在熟食出現之前,我們的祖先從生的植物地下莖或根塊及其他富含澱粉的植物中所獲得的營養很少。但火所產生的熱量可以分解植物中堅韌的纖維,使它們更容易消化。
Gokcumen博士說:「我們日夜都在煮食」。
他推測,由於人們在飲食中更依賴澱粉,大自然淘汰過程可能有利於那些在口腔中產生更多澱粉酶的人。額外的酵素可能還幫助它們吸收更多的營養。
在《自然》雜誌的研究中,Sudmant博士也發現了證據,顯示澱粉酶基因在數十萬年前就開始在我們的祖先中複製。儘管用火有可能刺激了額外澱粉酶基因的演化,但Sudmant博士警告說,支持這一假設的證據仍然薄弱。他說: “這純粹是猜測” 。
(待續)